Name: Mexican Dry Adobo Seasoning Recipe
Prep time: 20 min
Total time: 20 min
Yield: 24
Cuisine: Mexican
Ingredients: 1 tbsp cumin seeds; 1 tbsp coriander seeds; 1 tbsp fennel seeds; 1 tbsp mustard seeds; ½ dried pasilla chile; ½ dried ancho chile; 2 tbsp dried whole Mexican oregano; ½ tsp onion powder; ½ tsp garlic powder; 1 tbsp sweet Spanish paprika

Discover a vibrant blend of flavors with this Mexican dry adobo seasoning. Perfect for enhancing meats, vegetables, or even soups, this mix brings a rich, earthy taste that captures the essence of traditional Mexican cuisine.

Photos of Mexican Dry Adobo Seasoning Recipe

Some ingredients in this recipe may not be commonly found in your pantry. You might need to look for dried pasilla chile and dried ancho chile, which are staples in Mexican cooking but might require a trip to a specialty spice shop or a well-stocked supermarket.

Ingredients For Mexican Dry Adobo Seasoning

Cumin seeds: Adds a warm, earthy, and slightly peppery flavor essential to many Mexican dishes.

Coriander seeds: Provides a mild, citrusy flavor that complements other spices.

Fennel seeds: Contributes a sweet, anise-like taste to the seasoning.

Mustard seeds: Brings a sharp, tangy, and slightly bitter element.

Dried pasilla chile: Adds a rich, smoky flavor with hints of berry.

Dried ancho chile: Offers a sweet, smoky flavor with a mild heat.

Dried whole Mexican oregano: Gives a robust, slightly citrusy taste, different from Mediterranean oregano.

Onion powder: Adds a concentrated onion flavor without the moisture.

Garlic powder: Provides a strong, pungent garlic flavor that blends well with other spices.

Sweet Spanish paprika: Imparts a sweet, bright red color and a mild peppery taste.

One reader, Colby Bunker says:

This Mexican dry adobo seasoning recipe is fantastic! The blend of spices creates a rich, aromatic flavor that elevates any dish. It's easy to make and stores well. Highly recommend for anyone looking to add a delicious, authentic touch to their cooking.

Colby Bunker

Key Techniques for Crafting the Perfect Dry Adobo Seasoning

How to toast spices: Heat a dry skillet over medium-low heat and pour in the cumin, coriander, fennel, and mustard seeds along with pieces of the pasilla and ancho chiles. Toast while stirring constantly until aromatic and just beginning to smoke, about 3 minutes.

How to grind spices: After toasting, set the spices aside to cool on a plate. Once they are at room temperature, grind them to a fine powder using a spice grinder.

How to store spices: Combine the ground spices with the remaining spices in a large bowl, stir well to combine, and store in an airtight container for up to one month.

How To Make Mexican Dry Adobo Seasoning

Give any dish an instant savory, salty taste with this dry adobo seasoning. It’s a fusion of Mexican and American flavors that is great for a marinade.

Preparation: 20 minutes

Cooking:

Total: 20 minutes

Serves:

Ingredients

1tbspcumin seeds
1tbspcoriander seeds
1tbspfennel seeds
1tbspmustard seeds
½dried pasilla chile,stemmed, seeded, deveinied and torn into small pieces
½dried ancho chile,stemmed, seeded, deveinied and torn into small pieces
2tbspdried whole Mexican oregano
½tsponion powder
½tspgarlic powder
1tbspsweet Spanish paprika

Instructions

Heat a dry skillet over medium-low heat.
Pour in the cumin, coriander, fennel and mustard seeds along with pieces of the pasilla and ancho chiles.
Toast stirring constantly until aromatic and just begins to smoke, about 3 minutes.
Set aside to cool on a plate.
Grind to a fine powder in a spice grinder. Make sure it is at room temperature.
Put the powder in a large bowl and combine with remaining spices; stir well to combine.
Store in an airtight container, for up to one month.

Nutrition

Calories: 7.07kcal
Fat: 0.32g
Saturated Fat: 0.03g
Monounsaturated Fat: 0.15g
Polyunsaturated Fat: 0.08g
Carbohydrates: 1.09g
Fiber: 0.58g
Sugar: 0.07g
Protein: 0.32g
Sodium: 1.35mg
Calcium: 12.64mg
Potassium: 35.79mg
Iron: 0.48mg
Vitamin A: 13.60µg
Vitamin C: 0.17mg

Expert Advice for Mastering Mexican Dry Adobo Seasoning

Toasting the cumin seeds, coriander seeds, fennel seeds, and mustard seeds along with the dried pasilla chile and ancho chile is crucial for unlocking their full flavor potential. Make sure to keep the heat at medium-low and stir constantly to prevent burning. The moment you start to smell the aromatic oils being released and see a slight wisp of smoke, it's time to remove them from the heat. This step enhances the depth and complexity of your adobo seasoning.

Time-Saving Tips for Preparing Mexican Dry Adobo Seasoning

Pre-grind spices: Purchase pre-ground cumin, coriander, fennel, and mustard seeds to skip the toasting and grinding steps.

Use spice blends: Look for pre-made Mexican spice blends that include pasilla and ancho chiles.

Batch preparation: Make a larger batch of the seasoning and store it in an airtight container for future use.

Efficient mixing: Use a food processor to combine all the ingredients quickly and evenly.

Label and date: Clearly label and date your spice mix to keep track of its freshness.

Substitute Ingredients For Mexican Dry Adobo Seasoning Recipe

cumin seeds - Substitute with ground cumin: Ground cumin provides a similar flavor profile and is more readily available in most kitchens.
coriander seeds - Substitute with ground coriander: Ground coriander offers the same citrusy and slightly sweet flavor as the seeds.
fennel seeds - Substitute with anise seeds: Anise seeds have a similar licorice-like flavor, making them a good alternative.
mustard seeds - Substitute with ground mustard: Ground mustard can provide the same tangy and slightly spicy flavor.
dried pasilla chile - Substitute with dried guajillo chile: Dried guajillo chiles have a similar mild heat and fruity flavor.
dried ancho chile - Substitute with dried mulato chile: Dried mulato chiles have a similar earthy and slightly sweet flavor profile.
dried whole mexican oregano - Substitute with dried mediterranean oregano: Mediterranean oregano can be used, though it is slightly less pungent and more minty.
onion powder - Substitute with granulated onion: Granulated onion provides a similar concentrated onion flavor.
garlic powder - Substitute with granulated garlic: Granulated garlic offers a similar intense garlic flavor.
sweet spanish paprika - Substitute with regular paprika: Regular paprika can be used, though it may be slightly less sweet and more mild.

Creative Ways to Present Dry Adobo Seasoning

Use high-quality ingredients: Ensure that all spices and chiles are fresh and of the highest quality to bring out the best flavors in your Mexican dry adobo seasoning.
Toast with precision: Heat a dry skillet over medium-low heat and carefully toast the cumin seeds, coriander seeds, fennel seeds, mustard seeds, and pieces of the pasilla and ancho chiles. Stir constantly until aromatic and just beginning to smoke, about 3 minutes.
Cool and grind meticulously: Transfer the toasted spices and chiles to a plate to cool. Once at room temperature, grind them to a fine powder using a spice grinder.
Combine with finesse: In a large bowl, mix the ground spices with dried whole Mexican oregano, onion powder, garlic powder, and sweet Spanish paprika. Stir well to ensure an even blend.
Store with care: Place the finished Mexican dry adobo seasoning in an airtight container. Store in a cool, dark place for up to one month to maintain its vibrant flavors.

Essential Tools for Making Dry Adobo Seasoning at Home

Dry skillet: Use this to toast the seeds and chiles over medium-low heat until they become aromatic.
Spice grinder: This is essential for grinding the toasted seeds and chiles into a fine powder.
Plate: Cool the toasted spices and chiles on this before grinding them.
Large bowl: Combine the ground spices with the remaining ingredients in this.
Airtight container: Store the finished adobo seasoning in this to keep it fresh for up to one month.
Wooden spoon: Stir the combined spices thoroughly to ensure an even mix.
Measuring spoons: Accurately measure out each spice to maintain the correct proportions in the recipe.

Proper Storage and Freezing Methods for Dry Adobo Seasoning

Store the mexican dry adobo seasoning in an airtight container, such as a glass jar or a plastic container with a tight-fitting lid. This will help keep the seasoning fresh and prevent it from absorbing any moisture or odors from the surrounding environment.
Label the container with the name of the seasoning and the date you made it. This will help you keep track of how long the seasoning has been stored and ensure that you use it within the recommended time frame.
Keep the container in a cool, dry place away from direct sunlight. A pantry or cupboard is ideal, as long as it is not exposed to heat or humidity.
The mexican dry adobo seasoning will stay fresh for up to one month when stored properly. However, for the best flavor and potency, it is recommended to use the seasoning within two weeks of making it.
If you want to extend the shelf life of the seasoning, you can store it in the freezer. Transfer the seasoning to a freezer-safe container or a resealable plastic bag, removing as much air as possible before sealing.
When stored in the freezer, the mexican dry adobo seasoning will maintain its quality for up to six months. However, it is still best to use it within three months for optimal flavor.
To use the frozen seasoning, simply remove the desired amount from the container and let it thaw at room temperature for a few minutes before using. There is no need to defrost the entire container, as the seasoning can be easily scooped or measured while still frozen.

Interesting Trivia About Dry Adobo Seasoning

A random fact about this recipe is that pasilla chiles and ancho chiles are both dried versions of fresh peppers. Pasilla chiles are dried chilaca peppers, while ancho chiles are dried poblano peppers. These dried chiles add a rich, smoky flavor to the seasoning blend.

Budget-Friendly: Making Dry Adobo Seasoning at Home

The Mexican dry adobo seasoning recipe is quite cost-effective for a household. The spices like cumin seeds, coriander seeds, and mustard seeds are inexpensive and can be bought in bulk, reducing overall costs. Dried chiles such as pasilla and ancho are also affordable and add a rich depth of flavor. The total cost for making this seasoning for a household of 4 people is approximately $5-$7. Overall Verdict: 9/10.

Is Mexican Dry Adobo Seasoning Healthy?

The Mexican dry adobo seasoning recipe is a flavorful blend of spices that can add a delightful kick to various dishes. From a nutritional standpoint, this seasoning mix is generally healthy as it primarily consists of whole spices and dried herbs, which are known to offer several health benefits. The recipe is free from added sugars, preservatives, or unhealthy fats, making it a better choice compared to many store-bought seasoning mixes.

The spices used in this recipe, such as cumin, coriander, fennel, and mustard seeds, are rich in antioxidants and have anti-inflammatory properties. Oregano, garlic, and onion powder also contribute to the overall nutritional value of the seasoning. However, it's important to note that the recipe contains dried chiles, which may add a considerable amount of heat and could be a concern for individuals with sensitivity to spicy foods.

To further enhance the health benefits of this Mexican dry adobo seasoning, consider the following suggestions:

Incorporate more dried herbs, such as thyme, basil, or rosemary, to increase the antioxidant content and provide additional flavor complexity
Reduce the amount of dried chiles or opt for milder varieties if you are sensitive to spicy foods or looking to decrease the heat level
Add a small amount of dried citrus zest, such as lime or orange, to introduce a bright, fresh note and boost the vitamin C content
Experiment with adding other beneficial spices like turmeric, which is known for its anti-inflammatory properties, or cinnamon, which may help regulate blood sugar levels

Editor's Take on This Flavorful Mexican Seasoning Blend

This Mexican dry adobo seasoning recipe is a well-balanced blend of spices that promises depth and complexity. Toasting the seeds and chiles enhances their flavors, creating a robust base. The combination of cumin, coriander, fennel, and mustard seeds with the smoky pasilla and ancho chiles offers a rich, earthy profile. The addition of oregano, onion powder, garlic powder, and sweet Spanish paprika rounds out the mix, adding layers of aroma and taste. This versatile seasoning can elevate meats, vegetables, and even soups, making it a valuable addition to any kitchen.

Enhance Your Mexican Dry Adobo Seasoning Recipe with These Unique Side Dishes:

Grilled Street Corn: Grilled Street Corn: Imagine the smoky, charred kernels of corn slathered in a creamy, tangy mixture of mayo, lime juice, and cotija cheese. Sprinkle a dash of the Mexican dry adobo seasoning for an extra kick, and you've got a side dish that sings with flavor.

Cilantro Lime Rice: Cilantro Lime Rice: Fluffy rice infused with the zesty brightness of lime and the fresh, herbal notes of cilantro. A hint of the adobo seasoning can transform this simple side into a fragrant, flavorful companion to any main dish.

Black Bean and Mango Salad: Black Bean and Mango Salad: A vibrant medley of black beans, juicy mango, crisp bell peppers, and red onions. Tossed with a tangy lime vinaigrette and a sprinkle of the adobo seasoning, this salad offers a refreshing contrast to the rich, smoky flavors of your main course.

Sweet Potato Fries: Sweet Potato Fries: Crispy on the outside, tender on the inside, these sweet potato fries are a delightful twist on the classic. Dust them with the Mexican dry adobo seasoning before baking to add a spicy, aromatic layer that will have everyone reaching for more.

Avocado and Tomato Salsa: Avocado and Tomato Salsa: Creamy avocado chunks mingling with juicy tomatoes, red onions, and a squeeze of lime. A pinch of the adobo seasoning elevates this salsa, making it a perfect dip or topping for your favorite Mexican dishes.

Delicious Alternatives to Mexican Dry Adobo Seasoning

Smoky Chipotle Rub: This bold and flavorful rub combines chipotle peppers, smoked paprika, and a touch of brown sugar to create a perfect balance of heat and sweetness. Ideal for grilling chicken, pork, or even vegetables.

Chili Lime Seasoning: A zesty blend of chili powder, lime zest, and sea salt that adds a burst of flavor to grilled corn, shrimp, or avocado. Perfect for a quick and easy way to elevate your dishes.

Cajun Spice Mix: Bring the taste of the Louisiana bayou to your kitchen with this mix of paprika, cayenne pepper, thyme, and oregano. Great for seasoning seafood, chicken, or even potatoes.

Herbes de Provence: A fragrant blend of dried herbs including rosemary, thyme, basil, and lavender. This classic French seasoning is perfect for roasted vegetables, grilled meats, and soups.

Garam Masala: A warm and aromatic Indian spice blend featuring coriander, cumin, cardamom, and cinnamon. Use it to add depth to curries, lentil dishes, or even roasted nuts.

Why trust this Mexican Dry Adobo Seasoning Recipe:

This Mexican dry adobo seasoning recipe is a blend of authentic spices and chiles that deliver rich, deep flavors. Toasting the cumin, coriander, fennel, and mustard seeds enhances their natural oils, ensuring a more aromatic and potent mix. Using traditional pasilla and ancho chiles adds a smoky, slightly sweet heat that is quintessential to Mexican cuisine. This recipe is crafted with care to bring you a genuine taste experience, perfect for seasoning meats, vegetables, and more.

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FAQ:

How long can I store the Mexican dry adobo seasoning?

You can store the Mexican dry adobo seasoning in an airtight container for up to one month. Just make sure it's kept in a cool, dry place.

Can I use ground spices instead of whole seeds?

Yes, you can use ground spices, but toasting and grinding whole seeds yourself will give you a fresher and more aromatic seasoning. If you use ground spices, you might need to adjust the quantities slightly.

What can I use this seasoning for?

This seasoning is super versatile! You can use it to flavor meats, vegetables, soups, and stews. It's great as a rub for grilling or roasting, and it adds a fantastic depth of flavor to any dish.

Can I omit or substitute any of the ingredients?

Sure, you can tweak the recipe to your liking. If you don't have pasilla or ancho chiles, you can use other dried chiles like guajillo or chipotle. Just keep in mind that substitutions might change the flavor profile a bit.

Do I need a spice grinder, or can I use something else?

A spice grinder works best for getting a fine powder, but you can also use a mortar and pestle if you don't have one. It might take a bit more effort, but it'll get the job done.